- 1.5 red onions (chopped coarsely)
- 1 pinch salt
- 1 bay leaf
- 1/2 lb stew beef (cut bite-sized)
- flour (for dredging)
- 1/2 t salt (for dredging)
- 1/2 t pepper (for dredging)
- 1/2 t onion powder (for dredging)
- olive oil
- 2.5 carrots (cut bite-sized)
- 2 red potatoes (or mids, cubed small)
- 1 c peas
- 1 T mixed herbs
- 1 t salt
- 1/2 t pepper
- 2 c beef stock
- 1/2 c red wine (a dry, tannic one; or more beef stock)
First, caramelize the onions lightly in the olive oil with a little salt and the bay leaf. Then remove them.
Combine the flour, salt, pepper, and onion powder. Dredge the beef chunks in flour mixture and sear them.
Add the onions back, plus the carrots, potatoes, peas, herbs, and beef stock. Bring it to a boil under cover and then reduce it to a low simmer uncovered for 1.5 hours, stirring occasionally.
Add the wine and then simmer for another hour.
From the source: "This was very cheap beef, and it turned out incredibly tender and flavorful. The stew was hearty with a nice thick broth, but still liquid enough to soak up with a nice piece of crusty bread. The flavor was rich, but not overwhelming MEAT MEAT MEAT. It had some nice nuances from the wine and the herbs. I am going to be making this again and again!"
SJ Note 22 Aug 2009: This was very good, very hearty, and very flavorful. Definitely a keeper.
SJ Note 14 Sept 2009: This froze and reheated pretty well. Needed a bit of liquid to bring it to the right consistency; I added some chicken broth this time (as it was to hand), and that worked well. Should try to have beef stock available next time.
SJ Note 23 Sept 2011: This was only okay this time, and a bit on the sweet side because of the caramelized onions. Might look for another recipe.